Servings: 2
Ingredients
1/3 cup freshly squeezed lemon juice (about 2–3 lemons)
1/2 cup sweetened condensed milk
2 cups ice cubes (about 10–12 standard cubes)
Directions
Add the lemon juice, sweetened condensed milk, and ice cubes to a blender. Start with 2 cups of ice; you can always add a little more if you want it thicker.
Blend on high until the mixture is very smooth, pale yellow, and thick and frothy on top, about 30–60 seconds depending on your blender. Stop once or twice to scrape down the sides and make sure no big ice chunks remain
Taste and adjust: if you like it a bit sweeter, add a tablespoon more sweetened condensed milk; for more tang, add a teaspoon or two of extra lemon juice, then blend again briefly.
Immediately pour the whipped lemonade into tall drinking glasses. It should have a smooth frozen texture with a thick, creamy, frothy top.
Serve right away while it’s icy and fluffy. If it starts to melt, give it a quick stir with a spoon or a short pulse in the blender to bring the texture back.
Variations & Tips
For a slightly lighter version, replace a few tablespoons of the sweetened condensed milk with cold water or a splash of milk, then blend as directed; the drink will be a bit less rich but still creamy. If your lemons are very tart, you may want to add an extra tablespoon of sweetened condensed milk to balance the flavor.
For a stronger lemon flavor without changing the texture, add 1 teaspoon of finely grated lemon zest to the blender. To make a party batch, simply double or triple the ingredients and blend in batches, keeping each batch in the freezer for a few minutes while you finish the rest so everything stays thick and slushy.
You can also play with the texture by adding more ice for an extra-thick, spoonable drink or a splash of cold water if your blender struggles with the ice. For adults, a small shot of chilled vodka or limoncello can be blended in for a dessert-style cocktail, but keep the base recipe the same so you still get that creamy, whipped lemonade feel everyone loves.